4 lg. eggs
6 tbsp. butter, melted
2 tbsp. all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
1/4 tsp. ground red pepper
1/4 tsp. nutmeg
1 3/4 c. whole kernel white corn (shoe peg), thawed if frozen or 1 (12 oz.) can,
drained
1 (17 oz.) can creamed yellow corn
1 c. heavy cream

Heat oven to 325 degrees. Grease a deep 1 1/2 quart baking dish. Beat eggs in large bowl. Stir in butter and flour, sugar, salt, pepper, and nutmeg until blended. Stir in remaining ingredients. Pour into prepared baking dish. Bake 1 hour and 15 minutes or until knife inserted in center comes out clean. Makes 10 servings.